Cabbage and pea salad


You'll need

250 gm ciabatta, crusts removed, coarsely torn 2 tbsp olive oil 80 gm pecorino, finely grated, plus extra shaved to serve 200 gm podded peas (about 400gm unpodded) 600 gm white cabbage, thinly shaved on a mandolin ¾ cup (loosely packed) each flat-leaf parsley and mint, coarsely torn 2 tbsp extra-virgin olive oil 1 tbsp lemon juice 1 tbsp white wine vinegar 2 tbsp pouring cream 3 anchovy fillets, finely minced 2 garlic cloves, finely chopped

Method

  • 01
  • Preheat oven to 180C. Toss bread and olive oil in a bowl to combine well, add 30gm grated pecorino, season to taste and toss to coat. Spread on an oven tray lined with baking paper and bake, stirring occasionally, until golden and crisp (10-15 minutes), then set aside to cool completely.
  • 02
  • Meanwhile, blanch peas until bright green and just tender (2-3 minutes), then drain, refresh, drain well and combine in a large bowl with cabbage, herbs and remaining pecorino.
  • 03
  • Combine extra-virgin olive oil, lemon juice, vinegar, cream, anchovies and garlic in a separate bowl. Season to taste, add to cabbage mixture and toss to combine well. Adjust seasoning, add croûtons, toss to combine and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

The tangy flavours of this take on a classic Roman cabbage salad make it a great accompaniment to any kind of pork – and all the better if it has crunchy crackling.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool